Minestrone Stew

This recipe features in these meal plans: Lower Calorie Suppers 3, Mediterranean Medley.

A rustic Italian stew with pasta, cannellini beans, carrot and tomatoes.


  • 410g of tinned cannellini beans, drained
  • 1 small onion (approx 110g), chopped
  • 227g of tinned chopped tomatoes
  • 1 medium carrot (approx 125g), coarsely chopped
  • 80g of penne pasta quills
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 400ml vegetable stock, prepared according to the packet instructions
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/2 tsp dried oregano
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £0.82
  • Store cupboard: Typical
  • Calories per serving: 393
  • 5-a-day per serving: 2.8
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Minestrone Stew photo

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  1. Heat the oil in a saucepan and fry the onion and garlic for 5-6 minutes, or until the onion is soft. Add the carrot and fry for 2 minutes.
  2. Stir in the chopped tomatoes, vegetable stock, thyme, rosemary and oregano. Cover and simmer for 5 minutes.
  3. Add the cannellini beans and pasta. Simmer for 10 minutes or until the pasta is cooked, stirring occasionally and topping up with a little extra water if required. Season to taste with salt and pepper. Serve immediately.

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